Bimini Bait Shack
Last inspected: Jan 27, 2026
41
Score
Inspectors have visited Bimini Bait Shack seven times, with records going back to 2023. The newest entry in the record is dated Jan 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The most recent inspection cleaned up several issues, finishing with 14 violations after 15 on the prior visit.
Across the inspection history, intermediate - No soap provided at handwash sink at end of cook line is the issue that surfaces most often, recorded six times.
Restaurants in Fort Myers average 81, so Bimini Bait Shack trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over ready to eat bottles of dressing. Educated operator on proper separation of raw foods. Operator removed dressings. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No soap provided at handwash sink at end of cook line. Educated operator on the importance of having hand soap. Operator placed soap at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at side food prep station. Operator fixed dispenser. **Corrected On-Site**
31B-05-4
Basic - Accumulation of gray-like substance in the interior of the shaved ice bin at oyster bar.
22-20-5
Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Faucet loose at handwash sink in women's accessible bathroom.
29-09-4
Basic - Garbage on the ground behind outside walk in coolers.
33-19-4
Basic - In-use ice scoop stored on top of outside ice machine between uses.
10-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated gray-like substance in dishwash area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloth in sanitizer. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator placed bucket on bottom shelving at cook line. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container. **Corrected On-Site**
02D-01-5
41
Sep 2, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with tomato. Operator removed bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over sandwiches in drawer reach in cooler at cook line. Operator switched containers. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 58F cold hold, cheddar cheese 60F cold hold less than 4 hours. Operator double panned with ice. Observed Stuffed oysters 58F cold hold and clams 58F cold hold more than 4 hours. Stop Sale **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored near clean equipment. Educated operator on proper storage of chemicals. Operator removed chemicals. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in hand wash sink at cook line. Operator removed tongs. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at cook line. Operator placed soap at hand wash sink. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense sauce. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Educated operator on importance of fixing pipes. Note: Establishment has a work order in place to fix **Corrective Action Taken** **Repeat Violation**
28-02-4
Basic - Floor soiled/has accumulation of debris underneath shelving in downstairs chemical dry storage room. Educated operator on routine cleaning. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw oysters stored underneath shelving in walk in cooler. Educated operator on importance of storing food off of floor. Operator placed boxes off of floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Old labels stuck to food containers after cleaning. Operator removed labels. **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen hot dogs thawing in standing water. Operator turned on cool running water. **Corrective Action Taken**
06-01-5
Basic - Water leaking from pipe underneath dishwasher area/building. Educated operator on the importance of fixing. Note: Establishment has a work order in process place to fix. **Corrective Action Taken** **Repeat Violation**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator fixed. **Corrected On-Site** **Repeat Violation**
21-38-4
30
Dec 17, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed oyster 45F cold hold less than 4 hours . Operator turned down reach in cooler. Observed sour cream 48F old hold, and coleslaw 44F cold hold less than 4 hours . Operator double panned foods with ice. Observed chopped tomatoes 48F cold hold less than 4 hours. Operator placed lid on tomatoes. **Corrective Action Taken**
03A-02-5
Basic - AC vent in women's restroom soiled with accumulated dust.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on removing fish from packaging. Operator removed fish. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Note: Establishment has a work order in place to fix overnight. **Corrective Action Taken**
28-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris underneath shelving in liquor storage room and dry storage room.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in beer walk in cooler.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Water leaking from pipe underneath dishwasher area/building. Note: Establishment has a work order in place to fix overnight. **Corrective Action Taken**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. **Corrected On-Site**
21-38-4
43
Sep 23, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat Cuban sandwiches. Operator switched containers. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chowder 131F hot hold less than 4 hours. Operator reheated chowder on stove to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored inside hand wash sink in dishwash area. Operator removed containers. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink at end of cook line. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator fixed paper towels. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine. **Corrected On-Site**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on removing fish from packaging. Operator removed fish. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris in beer walk in cooler.
36-73-4
Basic - Ice buildup in reach-in freezer at kitchen entrance.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
33
Mar 12, 2024
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up item from floor not washing hands before working with food. Educated employee. Employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of precooked ribs at cook line. Operator switched containers. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cooking oil drainage machine. Operator removed machine. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Women's accessible bathroom hand wash sink.
31B-03-4
Intermediate - Observed hot water shut off at employee handwash sink in main women's hand wash sink.
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Stored food not covered. Observed container of precooked pork and rice not covered in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in standing water. Operator turned on cool running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bins. **Corrected On-Site**
02D-01-5
Basic - Floor area(s) covered with standing water. Dishwash area.
36-22-4
Basic - Accumulation of dead insects in control devices. Kitchen entrance.
35A-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease substance. Cook line.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging. **Corrected On-Site**
06-09-1
Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from piping above downstairs beer walk in cooler.
28-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving near clean food equipment. Educated operator on proper storage of employee belongings. Operator removed backpacks. **Corrected On-Site** **Repeat Violation**
40-06-5
29
Sep 18, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi mahi 51F cold hold, Swiss cheese 49F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice and put food grade bags of ice on top. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
31B-02-4
Intermediate - No soap provided at handwash sink at end of bar nearest restrooms. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink nearest ice machine.
27-17-4
Basic - Bowl or other container with no handle used to dispense blue cheese. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having lids with straws. **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coat and purses stored on shelving near food items. Operation removed employee belongings. Observed employee medicine stored with food. Operator removed medicine. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed bags of clams stored on floor in walk in cooler. Operator placed clams on shelf. **Corrected On-Site**
08B-47-4
Basic - In-use ice scoop stored on top of outside ice machine surface between uses.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
35
Mar 16, 2023
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw fish stored over cooked chicken wings. Operator switched containers. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored by food items. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at end of cook line. **Repeat Violation**
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator called technician. **Corrective Action Taken**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with ice. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cutting board. Operator removed cutting board. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in side prep station. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense chopped beets. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Observed one dead roach on floor near trash container in dishwash area. Operator discarded roach. **Corrected On-Site**
35A-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen seafood thawing in standing water.
06-01-5
Basic - Water leaking from pipe underneath hand wash sinks at bar.
29-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
16
Frequently Asked Questions
When was Bimini Bait Shack last inspected?
The most recent health inspection at Bimini Bait Shack on file is from Jan 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Bimini Bait Shack?
Across the inspection record, intermediate - No soap provided at handwash sink at end of cook line has been cited six times, more than any other issue at Bimini Bait Shack.
How does Bimini Bait Shack compare to other restaurants in Fort Myers?
Bimini Bait Shack most recently scored 41 out of 100, which is lower than the Fort Myers average of 81.
Has Bimini Bait Shack's inspection record improved over time?
Yes. Recent inspections at Bimini Bait Shack have turned up fewer violations than earlier ones, with the latest finding around 14 violations compared to about 15 previously.
What does a high risk rating mean?
A high risk rating at Bimini Bait Shack means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bimini Bait Shack inspected?
Based on the inspection history on file, Bimini Bait Shack is inspected around two times per year on average.
Nearby Restaurants